This warm and creamy white chicken chili is perfect for cozy dinners. Made with tender chicken, beans, corn, and a touch of cream cheese, it’s a comfort food delight!
I love how easy it is to toss everything in the crockpot. Just set it and forget it! Plus, there’s something magical about that creamy texture that keeps you coming back for more! 😊
Key Ingredients & Substitutions
Chicken Breasts: I recommend boneless, skinless chicken for easy shredding after cooking. If you need a substitute, try using rotisserie chicken or turkey. Both options can add a nice flavor while saving you some time.
Beans: White beans like cannellini or great northern bring creaminess to the chili. If you can’t find them, any similar bean works; chickpeas or even pinto beans are great alternatives. The black beans add texture, but you could also use kidney beans.
Cream Cheese: This ingredient gives the chili a wonderful creamy finish. Don’t have cream cheese? You can use Greek yogurt or sour cream as a lighter alternative. Just add it a little earlier to warm through without curdling.
Taco Seasoning: It’s an easy way to add flavor. You can make your own blend using chili powder, cumin, and paprika if you want more control over the spice level. Mix and match spices based on your taste!
How Do I Make Sure My Chicken Stays Tender in the Slow Cooker?
Cooking chicken in a slow cooker can be tricky if you want it to stay tender. Follow these steps for great results:
- Place the chicken breasts at the bottom of the slow cooker, as they need the most moisture.
- Keep the heat setting low and don’t rush the cooking time; 6-7 hours on low is perfect for juicy chicken.
- Make sure to shred the chicken about 30 minutes before serving, which adds depth to the chili.
This method ensures your chicken is not only tender but falls apart easily, enhancing the chili’s texture and flavor.
How to Make Crockpot White Chicken Chili with Cream Cheese
Ingredients You’ll Need:
For the Chili:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup corn (frozen or canned)
- 1 cup chicken broth
- 1 packet taco seasoning (or 2 tbsp homemade seasoning)
- 8 oz cream cheese, softened
- Juice of 1 lime
- Salt and pepper to taste
Optional Garnishes:
- Cilantro
- Lime wedges
- Tortilla strips
- Cheese
How Much Time Will You Need?
This delicious white chicken chili takes about 15 minutes to prepare, plus cooking time of 6-7 hours on low or 3-4 hours on high in the crockpot. It’s perfect for a cozy day at home, and you can set it and forget it while the flavors blend beautifully!
Step-by-Step Instructions:
1. Preparing the Ingredients:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will be the base of your chili. Next, gather all the other ingredients—white beans, black beans, diced tomatoes, onion, garlic, corn, chicken broth, and taco seasoning—and get ready to add them to the pot!
2. Adding All the Ingredients:
Now, add the drained white beans, black beans, diced tomatoes, onion, minced garlic, corn, chicken broth, and taco seasoning right on top of the chicken. Make sure everything is evenly spread out, which will help all those tasty flavors meld together during cooking. No need to stir yet!
3. Cooking the Chili:
Cover your slow cooker with the lid and cook the chili. If you prefer a longer cook, set it to low for 6-7 hours. For a quicker option, set it to high for 3-4 hours. The aroma will fill your kitchen, making it hard to wait!
4. Shredding the Chicken:
About 30 minutes before you’re ready to eat, carefully remove the cooked chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces—you’ll love how tender it is!
5. Mixing in the Cream Cheese:
Return the shredded chicken back into the slow cooker. Now it’s time for the cream cheese! Add the softened cream cheese and stir it in until it melts and blends perfectly with the chili. This will give your chili a lovely creamy texture.
6. Final Touches:
Squeeze the juice of one lime into the mix and season with salt and pepper to your liking. Give it a final stir to incorporate everything well.
7. Serving Your Chili:
Once everything is combined, scoop the hot chili into bowls. If you like, garnish with cilantro, lime wedges, tortilla strips, and cheese for extra flavor. Grab a spoon, and enjoy your warm, creamy white chicken chili!
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken breasts, but they will need to be cooked longer. If using frozen chicken, cook on low for about 8-9 hours or on high for 4-5 hours. Ensure that the chicken is cooked to an internal temperature of 165°F before shredding!
Can I Substitute the Cream Cheese?
Absolutely! If you’re looking for a lighter option, you can use Greek yogurt or sour cream instead of cream cheese for a tangy flavor. Just add it in at the end, stirring well to combine, and reduce the cooking time slightly to prevent curdling.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, let the chili cool completely, then transfer to freezer-safe bags or containers, where it can be stored for up to 3 months. Thaw in the fridge overnight before reheating!
What Can I Serve with White Chicken Chili?
This chili pairs wonderfully with cornbread, rice, or tortilla chips. You can also serve it over a baked potato or alongside a fresh salad for a complete meal!
